Juice are gently extracted from grapes to retain the delicate Chardonnay characters. Under the insistence of chief winemaker Chester Osborn, fruit parcels are all kept separate, and once crushed, free run juices are cold soaked on skins at 2°C for up to twenty hours prior to basket pressing. A third of the total wine is fermented on its full solids, another component is barrel fermented for a range of periods between four weeks and several months in a mix of French and American oak. The balance is vinified in tank to retain fresh fruit characters and bright acidity. Once fermentations are complete, the wines are assembled and bottled fresh to retain vibrancy of varietal fruit characters. Alcohol 13.4%